Small pastries with dried fruit
Instructions
Rubbing his hands the butter and flour, prepared a pile of briciolame.
Place it on the work surface making the fountain; in the Middle put the egg yolks, sugar, a pizzichino of salt, a packet of vanillin and the zest of a lemon.
Knead quickly working with your fingertips, then wrap the dough in a little plastic wrap and let rest in refrigerator for 30 minutes.
Passed meanwhile to the mixer all the dried fruit and a tablespoon of caster sugar; mix the proceeds with the melted butter, potato flour, an egg and icing sugar.
Roll the dough to 4 millimeters thick, with part of it covered 24 oval stencils.
Fill with the mixture, cover them with the remaining dough, brush the small pastries with egg yolk beaten and infornatele at 200 degrees for 25 minutes.
NB.
Intridere first the butter with the flour, then mix the other ingredients with a little manipulation; working too long this kind of dough, you run the risk that the butter to melt and the pasta ' burn '.
The frolla ' burned ' tends to crumble and, when spread, Add flour, which will make it tough.
Ingredients and dosing for 6 persons
- For the dough:
- 750 g of flour
- 400 g of butter
- 300 g of sugar
- 6 egg yolks
- 1 sachet of vanillin
- Grated lemon rind
- 1 pinch of salt
- To fill:
- 80 g of butter
- 70 g of almond
- 70 == G icing sugar
- 60 g of hazelnuts
- 50 g of pine nuts
- 50 g of peeled pistachios
- 30 g of walnut kernels
- Sugar
- 1 egg
- 1 egg yolk
- 1 Tablespoon potato starch =